Easy Grilled Pork Tenderloin with Spices

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I shop the manager’s specials bin at the meat counter.

For years I avoided this space thinking the meat was bad…but then, my favorite independent butcher told me it had some of the best value-to-flavor cuts of meat. “The beef in particular ages in those sealed plastic vacu-paks so it’s truly ‘wet aged,’” he explained, “and that is something you pay extra for sometimes.”

That week I purchased my first 30 percent off package of meat with an expiration date of today…and it was super. I avoid chicken, and stick with the pork and beef cuts that are in the original meat-packing-house sealed packaging…and it’s been a big budget booster.

Yesterday, I was at the store shopping for something on the list. By habit, I swung by the Manager’s Special Bin in the meat department and found a 16-ounce pork tenderloin that was two days away from the expiration date…with a big ‘ol 30 percent off sticker on it. For $4, I had a pound cut of flavorful and tender meat.

I used the recipe below to create a simple and flavorful Asian-inspired feast. Of course, you can serve the tenderloin as-is or, as we did – use a prepared sauce with a bit of sweet to it, to help serve as a foil to the spice mix. I’d enjoy hearing from you about your interpretation of this recipe.

Welcome to the Cookout!

CB’s EZ Grilled Pork Tenderloin with Spices

Prep Time: 10 minutes

Cook Time: PT15-20M

Total Time: PT25-30M

Yield: 4 servings

Serving Size: 4 oz.

Calories per serving: ~

Fat per serving: ~

Pork tenderloin is a prime cut of tender and flavorful meat that is versatile and so easy to grill. Chef Barry shares an example of a bargain he turned into a tasty and elegant week-night dinner using just a few ingredients from the spice drawer.


  • 16-ounce pork tenderloin trimmed of silver skin and cut into two sections: the tapered end and main section of the muscle.
  • Asian 5-spice powder
  • Store mix curry powder
  • Cumin powder
  • Ginger powder
  • Soy sauce
  • Olive oil


  1. Remove tenderloin from package and trim the tapered end off the roast.
  2. Add to large sealable plastic bag and flavor-to-taste with spices - I generally use about 1/4 teaspoon per each dry powder spice and a dash each of the olive oil and soy sauce.
  3. Seal the bag and massage the spices, oil and soy sauce into the meat. Place in the refrigerator for up to 12 hours to marinate.
  4. Remove meat from bag and place on hot grill with grate temperatures no higher than 500°F degrees
  5. "Where it hits it sits." translation: let me meat sit for a few minutes before using tongs to turn, that way the grates will do their job to sear the meat surface. The spices may burn a bit - this flavor will be balanced with a sweet (plum, apricot, cherry, etc.) sauce at presentation.
  6. Cook until temperature reads 140°F. The temperature will continue to rise to 145°F as the meat rests.
  7. Rest for about 5-8 minutes and slice into medallions to serve.


Check the internal temperature of the meat prior to cooking to get a sense of how much cooking the meat will need to bring it to the end temperature. The smaller tapered end will cook faster and can be removed from the grill before the section of the muscle. Spices can burn at higher temperatures - this can be a desired result, or not - so plan to use a sweeter glaze to balance this flavor profile. A prepared jam or jelly can be brushed on when the meat is removed from the cooker to create a thin layer of flavor.

This recipe created by Barry 'CB" Martin, Chief Grilling Officer for Char-Broil, LLC


10 thoughts on “Easy Grilled Pork Tenderloin with Spices

  1. Barry;
    Can`t wait to try this recipe!!
    I have been buying the USDA Choice beef tenderloin with the 30% off day of expiration from WalMart, YES WalMart. They are as good as the television ads and a whole lot less expensive than going out.

    1. chuck – so glad you are finally getting the newsletter and can’t wait to see your photos of this cook! thanks for your patience and for being such a good friend of the forums and newsletter. ~ Welcome to the Cookout! Barry ‘CB’ Martin

    1. Thanks Ruben…very kind of you. Head over to the Char-Broil LIVE Community Forums and check in on trips and tricks and we can chat a bit from time-to-time. Welcome to the Cookout! ~ Barry ‘CB’ Martin

  2. Hey CB,

    Been awhile. Pork has become my favorite affordable meat especially since the required temp has dropped to 145 (I did that anyway). Steak is still one my favorites until my SS check runs out 🙂

    But I’ve never had nor seen in a store Grilled Baby Bok Choy, kinda thought it was long cabbage , I’ve only eaten it in Chinese ‘stew dishes’. What seasonings required or recommended. I’ll adjust the with ones I can use 🙂

    1. Meggeler!

      I get baby bok choy in bags at the warehouse stores and at the bagged salad area…it’s tender and tasty. I just drizzle a little oil (doesn’t have to be olive oil, it can be a neutral vegetable oil) and toss ’em on the grill for a few minutes to get some light char marks. If that’s not “done” enough for you, you can steam them after to taste/texture. We use different spice combos on them usually a seasoning salt, but even an hot flavor spiced oil or vinegar would be good…tasty on a plate! Welcome to the Cookout! ~ Barry ‘CB’ Martin

  3. I tried the pork as described and it came out just great, I seared some asparagus as the side with a couple of skewers. Do you have the recipe for the Bok choy?


    1. Ed— thanks for your report back! Grilling recipes are so variable depending upon the cooker, the weather and the cook! I suspect you know your way around a grill, would love to see more of your cooking – consider sharing at Char-Broil LIVE! Community Forums with photos.

      As for the bok choy – I think I wrote what we did in another reply – but it’s pretty basic. We rinse and dry the baby bok choy, then drizzle just a bit of oil on it – doesn’t have to be anything special, just a neutral flavor oil and not very much. We use different spice mixes, one local that Miss Laura enjoys is called Johnny’s….but you may have one you like in your area too. A quick sear to get some char marks on the leaves and stems – then on the plate. YOU can add more seasoning at this time or, if you prefer to grill without oil you can drizzle some flavorful olive oil now – garlic infused is nice! Welcome to the Cookout! ~ Barry ‘CB’ Martin

    1. Alan – if you head over to the Char-Broil LIVE! Community Forums you will find many ideas about using that delicious wrap on a variety of foods.

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